Pumpkin Spice Mini Cakes
Tiffany Hill
18 Mini Cakes
Dessert
Here’s what you’ll need:
Pumpkin Mold (2) to bake the cakes
Slim boutique box lined with greaseproof paper plus sticker/wrap. Note: I trim stacks of my greaseproof papers to fit these boxes using this paper cutter. Paper is cut to 5.25 x 6.75 inches.
Chocolate for Dipping: Use this chocolate or this chocolate
Suggested Selling Price: $4-$5 per treat. Please see my pricing formula here.
Ingredients
- 13.25 oz. spice cake mix (brand does not matter even if oz vary)
- 1 TBSP vegetable oil
- (1) 15 oz. canned pumpkin
- 3 eggs
- Splash of milk
- 12 oz. milk chocolate wafers or almond bark
Directions
Step One: Make the Cake Batter
Preheat oven to 350 degrees
- Place all ingredients in mixing bowl and mix on medium speed until incorporated
Note: You really just dump it all in…semi-scratch cakes are super easy and not finicky at all.
If batter seems thick, you can thin with a splash of milk.
Bake in the Silicone Mold
Fill each cavity of the silicone molds 2/3 full with batter.
Place molds in the oven and bake at 350 F for 22-25 minutes. *Note I do not grease the molds.
Allow cakes to cool completely before removing from mold. Note: chilled or semi-frozen is better for clean removal.
Melt Your Chocolate
Clean your mold and dry thoroughly.
In the microwave, melt the chocolate wafers in 30 second increments, stirring between each heating session.
Once fully melted, fill each cavity of the pumpkin mold ¼ full with melted chocolate.
Dip Your Cakes into the Chocolate
Place each mini cake back into its corresponding cavity and gently press into the melted candy coating. Transfer the mold to the refrigerator for 10–15 minutes, or until the coating is firm.
Carefully remove the mini cakes from the mold.